Oven cooking: Preheat oven to 350 degrees. Cut chicken breasts in half horizontally so that breasts are about ½” in thickness. Line a 9x13 baking pan with aluminum foil, leaving an extra 6-7” of foil on each end. Place chicken breasts in prepared pan. Stir together chicken broth, salt, ginger and garlic. Pour over chicken. Fold aluminum foil in to cover chicken. Bake until no longer pink in centers, about 35 minutes. Remove chicken and shred with two forks.

Instant Pot: Place chicken in inner pot. Stir together chicken broth, salt, ginger and garlic. Pour over chicken. Cook on high pressure for 10 minutes. Let natural release for 10 minutes. Remove chicken and shred with two forks.

Slow Cooker: Place chicken in slow cooker. Stir together chicken broth, salt, ginger and garlic. Pour over chicken. Cook on high for 4 hours or low 6-7 hours. Remove chicken and shred with two forks.

Stir together all sauce ingredients until smooth. This takes about 3 minutes of vigorous stirring.

Slice cucumber into ¼” rounds, then cut each round into about 5 thin, matchstick like pieces.

Wet rice paper according to package directions (see above post for notes). Place desired amount of cucumber, coleslaw, bell pepper, noodles, and chicken onto paper. Roll and serve with sauce for dipping. Alternatively, you can add sauce with chicken and roll with sauce inside wrap.